AND, I love sharing sneak peaks into the Break Free From Sugar E-Cookbooks.
With Fall upon us, we’re naturally transitioning into eating more warming foods like soup. I love soup this time of year and am always having fun trying new recipes.
But sometimes, soup can get lonely and need a friend.
So, today I want to share with you the BEST friend for any soup you may be creating this Fall or Winter.
This recipe for Garlic Herb Scones is right from my Spring/Summer edition of the Break Free From Sugar E-Cookbook (Purchase your copy HERE).
Cook time: 20-25 minutes
Serves: 6 scones
- 1 3/4 cups whole wheat or spelt flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup coconut oil, chilled
- 3/4 cup almond or coconut milk
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp rosemary
- Topping: 1 Tbsp olive oil + 1/2 tsp chili flakes + 1/2 tsp oregano
- Heat oven to 400 F and lightly dust a baking sheet with flour.
- In a large bowl, combine the flour, baking powder, baking soda, salt, garlic, and herbs.
- Add in the chilled coconut oil and mix with your hands. You want the dough to start resembling a sandy texture.
- Stir in the milk and mix with a fork. Be careful not to overmix or your scones may turn out dry.
- Turn dough out onto a floured surface. Knead for a few minutes. Form the dough into a flat circle about 1/2 inch thick.
- Using a sharp knife, cut the dough into 6 equal triangles and place on the baking sheet. Brush each scone with olive oil and a pinch of chili flakes and oregano.
- Bake for 10-12 minutes until golden and fluffy. Enjoy fresh or store in an airtight container for up for 3 days.
Tips & Notes:
- The key to making these scones fluffy is to use chilled/hard coconut oil. Place the coconut oil in the freezer or fridge for 5-10 minutes before using.spelt to start.
- Sugar Freedom Baby Step: If these are too dense for you because of the whole flour, try using a mix of 1/2 white flour and 1/2 whole wheat.
Love & Good Food,